Wholewheat pasta with roasted pepper sauce

Wholewheat pasta with roasted pepper sauce

By
From
Heart Disease
Serves
1

OK, so as you have probably gathered by now, I’m not a massive fan of heavy amounts of carbs. But we all crave these foods from time to time. Rather than depriving ourselves, we may as well make the best version of these treats that we can. This is a prime example and it just so happens that this sauce tastes awesome! Just saying…

Ingredients

Quantity Ingredient
1 red pepper, deseeded and sliced
1 yellow pepper, deseeded and sliced
1 1/2 tablespoons olive oil
low-sodium salt
1 large red onion, finely chopped
2 garlic cloves, finely chopped
65g wholewheat fusili pasta, (dry weight)
50g feta cheese

Method

  1. Preheat the oven to 200°C.
  2. Place the peppers in a roasting tin, drizzle with ½ tablespoon of the oil and a pinch of low-sodium salt. Roast in the oven for about 30 minutes, turning occasionally. This may seem a long time but you want some of the edges to char slightly, as this will give amazing flavour later on. Meanwhile, sauté the onion and garlic in the remaining 1 tablespoon of olive oil, with a pinch of low-sodium salt, until the onion has softened.
  3. Tip the pasta into a pan, cover with boiling water and boil for 10–12 minutes, or according to the packet instructions. Meanwhile, place the peppers and the onion mixture into a food processor and process into a smooth sauce.
  4. Drain the pasta and stir the sauce through it. Finally, top with the crumbled feta.

Note

  • Good source of flavonoids and soluble fibre, as well as being low GI.
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